Ingredients with Measurements:
- 1 pound boneless chicken breast, sliced thinly
- 1 tablespoon vegetable oil
- 1 tablespoon lemongrass, finely chopped
- 1 tablespoon galangal, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 tablespoon fish sauce
- 4 cups chicken broth
- 1 can coconut milk
- 1 package rice noodles
- 1 cup bean sprouts
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Small pot
- Colander
- Soup ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the lemongrass, galangal, and garlic to the pot and sauté for 2-3 minutes until fragrant.
3. Add the sliced chicken breast to the pot and cook until browned on all sides.
4. Add the turmeric powder, coriander powder, cumin powder, and paprika to the pot and stir to combine.
5. Pour in the chicken broth and fish sauce and bring to a boil.
6. Reduce the heat to low and let the soup simmer for 10-15 minutes.
7. In a small pot, cook the rice noodles according to package instructions.
8. Drain the noodles in a colander and rinse with cold water.
9. Divide the cooked noodles among soup bowls.
10. Ladle the hot soup over the noodles.
11. Top each bowl with bean sprouts, cilantro, mint, and basil leaves.
12. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fish sauce can be substituted with soy sauce or tamari sauce.
Variations:
- Add sliced red bell peppers or carrots to the soup for added color and flavor.
- Use different types of noodles such as udon or soba noodles.
- Add a dollop of chili paste or sriracha for extra heat.
Tips and tricks:
- Make sure to slice the chicken breast thinly to ensure even cooking.
- Use fresh herbs for the best flavor.
- Adjust the amount of fish sauce to taste.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful soup bowls and garnish with lime wedges and fresh herbs.
Garnishes:
- Lime wedges
- Fresh cilantro leaves
- Fresh mint leaves
- Fresh basil leaves
Pairings:
- Serve with a side of steamed rice or garlic bread.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Steamed rice
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk to balance out the heat.
- If the soup is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Laksa is a popular spicy noodle soup that originated in Southeast Asia, particularly in Malaysia and Singapore. It is typically made with a spicy coconut milk broth and rice noodles, and can be served with a variety of meats and vegetables.
Flavor profiles:
This Lemongrass and Galangal Laksa Cibinong has a complex flavor profile with hints of lemongrass, galangal, and spices such as turmeric and cumin. The coconut milk adds richness and creaminess to the soup, while the fresh herbs and lime wedges provide a bright and refreshing finish.
Serving suggestions:
This Lemongrass and Galangal Laksa Cibinong is a hearty and flavorful soup that can be served as a main course for lunch or dinner. It is best enjoyed with a side of steamed rice or garlic bread, and pairs well with a crisp white wine such as Sauvignon Blanc.
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Region: Thai